C.C. (CHOCO CARAMEL)
MODERN CAKE
Difficulty level
MODERN CAKE
Ingredients
| IRCA GENOISE GLUTEN FREE | g 500 |
| eggs - at room temperature | g 600 |
| JOYPASTE CARAMEL | g 40 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
Ingredients
| TOFFEE D'OR CARAMEL | g 250 |
| water - heated to 40°C | g 250 |
| LILLY NEUTRO | g 100 |
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to TOFFEE D'OR CARAMEL and pour into the silicone mould for inserts.
Freeze until fully hardened.
Ingredients
| RENO CONCERTO LACTEE CARAMEL | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| water | g 70 |
| LILLY NEUTRO | g 70 |
Preparation
Combine chocolate and cream to make a ganache.
In a separate bowl, slightly whip and stabilize the remaining cream with LILLY.
Combine the slightly whipped cream to the ganache in 2-3 times to create a foamy mousse.
Ingredients
| MIRROR CARAMEL - heated to 50°C | g 140 |
Preparation
Combine the two ingredients without incorporating air.
Half-fill the silicone mould with the chocolate mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Freeze.
Use the remaining mousse to fill the mould for the topping and freeze it.
Remove the cake from mould and frost it with MIRROR CARAMEL.
Cover the topping of mousse with the white cocoa butter velvet spray and place it on the top of the cake.
Decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier
